This Creamy Tuscan Salmon is a rich, restaurant-quality dinner made right at home. Tender, pan-seared salmon fillets are simmered in a luscious garlic cream sauce with sun-dried tomatoes, capers, spinach, and Parmesan for a flavor-packed meal that feels both elegant and comforting.
Do you love salmon and want more recipes? Then try our delicious Miso Salmon, Everything Bagel Salmon, Finnish Salmon Soup or Copycat Bucca di Beppo Salmon Sorrento.
This Tuscan salmon recipe comes together in one skillet, making it perfect for busy weeknights or special occasions.
Why I Love This Recipe
- Company worthy
- Easy enough for weeknights
- Love salmon
- Love an Italian take on salmon
- Rich, creamy and robust flavors
Helpful Items For This Recipe
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What Ingredients are in Creamy Tuscan Salmon?
Ingredients
For the salmon:
Salmon fillets – Get good-quality salmon, and not farmed if you can afford it.
Salt, ground black pepper and Italian seasoning – Simple seasonings, but they work.
Olive oil – Extra virgin, but doesn’t have to be the highest quality.
For the sauce:
Medium onion – Finely chopped.
Garlic cloves – Minced.
Dry white wine – This adds the acid and balances the heavy cream.
Dijon mustard – The mustard adds a lovely tang and depth to the sauce.
Heavy cream – This is also called whipping cream, and it is usually 36-40% milk fat.
Parmesan cheese – Grated, do this fresh, don’t buy pre-grated unless it is from a trusted Italian store.
Italian seasoning – This is the perfect blend of seasoning for this dish.
Sun-dried tomatoes – Packed in oil, drained and thinly sliced
Capers – First, they must be drained. I love the salty kick you get from these in the sauce.
Fresh baby spinach leaves – Not only does this add flavor, but also color and a little hit of healthy veggie.
Salt and freshly ground black pepper – To taste.
Fresh basil – Chopped, plus more for garnish.
How To Make Tuscan Salmon
Pat salmon dry using paper towels and season with salt, pepper, and Italian seasoning.
Heat olive oil in a large pan over medium-high heat. Once hot, add the salmon, skin side up, and sear for 4 to 5 minutes per side, until it has a nice crust (the fish doesn’t need to be fully cooked at this step, as it will finish cooking in the sauce later). Remove the salmon from the pan and set aside.
In the same pan over medium heat, add onion, and sauté for a few minutes, until slightly browned. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and Dijon mustard, and deglaze the pan, scraping up any brown bits from the bottom.
Stir in heavy cream and bring the mixture to a light boil. Reduce the heat to low and simmer for 1-2 minutes until the sauce is slightly thickened. Add in Parmesan, Italian seasoning, sun-dried tomatoes, and capers, and stir until the cheese is incorporated into the sauce.
Add spinach and stir for 30 seconds, or just until wilted. Season the sauce to taste with salt and pepper. Stir in chopped basil.
Place the salmon fillets back into the pan, spoon some sauce over them, and cook for a few minutes more until the fish is cooked through. It should be flaky.
Serve over rice, pasta, orzo, or couscous. Enjoy!
Recipe Pro Tips
FAQS
- Store leftovers in an airtight container in the refrigerator for 1-2 days. Gently reheat over low heat, adding a splash of cream or milk if the sauce is too thick.
- If you prefer to cook without wine, use vegetable or chicken broth instead.
- Freezing is not recommended: the cream sauce can separate, and the salmon/spinach gets watery after thawing.
- Use little salt, as Parmesan cheese, capers, and sun-dried tomatoes are salty. Correct for taste at the end. If you are sensitive, rinse capers or use reduced-sodium ones.
- Use freshly grated Parmesan cheese to avoid a grainy sauce.
- Chopped green olives can be used instead of capers. If you don’t have Italian seasoning, use oregano, thyme, and a pinch of rosemary.
- For dry-packed sun-dried tomatoes, rehydrate in hot water for 10 minutes before slicing.
WHAT TO SERVE WITH THIS RECIPE?
This is a magnificent meal and one that you will love to serve to family or guests. Here are some of our favorite sides to go with this salmon.
Creamy Tuscan Salmon
Ingredients
For the salmon:
- 4 6 oz. / 170g each salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the sauce:
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon Italian seasoning
- 1/3 cup sun-dried tomatoes packed in oil, drained and thinly sliced
- 2 tablespoons capers drained
- 2 cups fresh baby spinach leaves
- Salt to taste
- Freshly ground black pepper to taste
- ¼ cup fresh basil chopped, plus more for garnish
Instructions
- Pat salmon dry using paper towels and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pan over medium-high heat. Once hot, add the salmon, skin side up, and sear for 4 to 5 minutes per side, until it has a nice crust (the fish doesn’t need to be fully cooked at this step as it will finish cooking in the sauce later). Remove the salmon from the pan and set aside.
- In the same pan over medium heat, add onion, and sauté for a few minutes, until slightly browned. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and Dijon mustard, and deglaze the pan, scraping up any brown bits from the bottom.
- Stir in heavy cream and bring the mixture to a light boil. Reduce the heat to low and simmer for 1-2 minutes until the sauce is slightly thickened. Add in Parmesan, Italian seasoning, sun-dried tomatoes, and capers, and stir until the cheese is incorporated into the sauce.
- Add spinach and stir for 30 seconds or just until wilted. Season the sauce to taste with salt and pepper.
- Stir in chopped basil. Place the salmon fillets back into the pan, spoon some sauce over them, and cook for a few minutes more until the fish is cooked through. It should be flaky.
- Serve over rice, pasta, orzo, or couscous. Enjoy!
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